*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

Our coleslaw with vinegar dressing is creamy, tangy, and sweet all rolled into one. It’s fresh, crunchy, and simple to make. 

Hand’s down, this is one of my favorite coleslaw recipes. Because, you really can’t go wrong with a coleslaw with vinegar dressing.

It’s the perfect combination of sweet and tangy. The cabbage and veggies are crunchy and contrast well with the creamy mayo and vinegar dressing.

Whether we eat it as a side or as a topping for BBQ, this and our creamy traditional coleslaw are our two go-to coleslaw recipes.

How to make coleslaw less vinegary?

The simple answer is to cut down on the amount of vinegar in the recipe. Alternately, you could increase the mayonnaise and sugar in the dish.

How to make coleslaw with vinegar dressing?

First, wash and cut the cabbage into small chunks before placing it in your food processor. Also, make sure you are using the shredding blade for this step.

Or, simply use a knife and cutting board to slice the cabbage into thin strips (or julienne).

Also, I recommend washing the other vegetables before shredding them and putting them into the vinegar slaw.

Next, combine all the vegetables in a large bowl and set it aside. It’s time to make the coleslaw dressing.

How do you make coleslaw dressing from scratch?

In a small bowl, combine mayonnaise, lime juice, sugar, vinegar, salt, and pepper. Be sure to mix everything until the dressing is smooth and creamy.

I recommend using a wire whisk for that step because it will whip all the ingredients together in a breeze.

Finally, all that’s left to do is add the dressing to the large bowl of shredded vegetables.

Use salad spoons or tongs to mix and coat vegetables with dressing. If you don’t have either of those, two forks will work as well.

Store the vinegar cabbage slaw in an airtight container in your refrigerator for up to 3 days.

That’s it, the recipe is done! Kim and I hope you enjoy this side dish and we wish you all the best 🙂

Recipe Tips:

• If you don’t have a food processor, then use a knife and cutting board to julienne and slice your vegetables.
• You can make this dish a few days in advance, however, don’t add dressing to the cabbage until you’re ready to serve.
• You could substitute a natural sweetener in place of the granulated sugar.
• Another tip is to buy packaged coleslaw and make the vinegar dressing from scratch. This will save you quite a bit of time.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

Share to Save The Recipe!